Chocolate Mousse Pie Parfaits

Photo by Chantal D.
Adapted from blog.kitchenaid.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from blog.kitchenaid.com

Ingredients

  • 8 8

    eggs

  • 12 ounces 12

    ounces semi-sweet chocolate chips

  • 10 tablespoons 10

    tablespoons sweet or lightly-salted butter

  • 1 cup 1

    cup graham cracker crumbs

  • 1/8 cup 1/8

    cup granulated sugar

  • 3 tablespoons 3

    tablespoons melted butter

  • 2 cups 2

    cups whipping cream

  • 2 tablespoons 2

    tablespoons powdered sugar

Directions

1. Separate eggs, putting whites into a large bowl and the yolks in a small bowl. Let whites warm to room temperature about 1 hour. 2. In a double boiler, melt chocolate chips and butter until full melted. Remove from heat. 3. With a wooden spoon, beat in yolks, one a time, beating well after each addition. Let cool 10 minutes. 4. With a KitchenAid® hand mixer, beat egg whites until stiff, moist peaks form when beaters are slowly raised. 5. With wire whisk or rubber scraper, using an over-under motion, gently fold chocolate mixture into egg whites, just enough to combine thoroughly with no white streaks. 6. In a separate bowl, combine graham crackers, granulated sugar and butter with a fork until well mixed. 7. Using 8 wine glasses, place about 1 tablespoon of the graham cracker crumbs into the bottom of each wine glass, pressing down with your fingers into the glass. Scoop about 1/3 cup of mousse into each glass on top of the crumbs. 8. Place another tablespoon or so of graham cracker crumbs into each glass on top of the mousse, concentrating the crumbs to the edge of the glass so you can see the layers. Top each glass with more mousse, using the rest of the mousse divided evenly between the 8 glasses. 9. Whip 2 cups of cream with the powdered sugar until soft peaks form, so cream thickened but not too thick. Top each parfait with a nice helping of cream. 10. Cover each glass with a small piece of plastic wrap and refrigerate overnight until you are ready to serve. 11. You can also use 16 smaller glasses, adjusting amounts accordingly, for a smaller dessert for your guests.

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